Thursday, July 29, 2010

Cottage Biscotti

Cottage Biscotti
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

One rainy afternoon at our cottage, Cottage Biscotti was born! This is great on its own, or dip it in an icing glaze or dark chocolate glaze.

3/4 cup brown rice flour (or potato flour)
1/4 cup almond flour
3 tbsp tapioca starch
2 tbsp arrowroot flour
3/4 tsp guar gum
1/2 tsp gluten free baking powder
1/4 tsp sea salt

2 whole eggs (or 3 egg whites)
1/2 cup sugar
2 tbsp sunflower oil
2 tbsp rice milk

Nuts and Fruit
1/3 cup prunes, pitted and finely chopped (or use other dried fruit of choice)
1 cup pecans, coarsely chopped (or use other nuts of choice)

Optional Icing Glaze
1 cup icing sugar (corn and gluten-free)
1 tsp almond extract
1 tbsp rice milk

Preheat the oven to 325 degrees F. Oil an 8 X 8 inch baking dish with sunflower oil and set aside. Line a baking sheet with baking parchment and set aside.

In a medium bowl, blend all dry ingredients well using a whisk. Set aside.

In a large bowl, using an electric mixer, beat the wet ingredients until blended. Add the dry ingredients to the wet a little at a time. The batter will be VERY thick. Fold in the nuts and fruit using a spatula and distribute evenly. Press the mixture into the prepared baking dish as evenly as possible and bake for 30 - 35 minutes or until the top just begins to turn brown. Remove from oven and cool for about 5 minutes.

Slice the layer of biscotti into three equal pieces in the pan. Remove each section from the pan and cut it again, on the short side, into four pieces, each 2 inches wide. In all you should have approximately 16 pieces.

Place each piece, wide side down on the lined baking sheet and continue baking for about 15 minutes or until they are crisp (could take a bit longer depending on humidity).

Icing Glaze
In a small mixing bowl, combine corn-free icing sugar, almond extract and rice milk. Stir it until it is smooth (all lumps are absorbed). If the glaze is too thick for dipping, add 1 tsp of rice milk at a time until it is thin enough to coat the biscotti, but not so thin that it drips off.

When the biscotti is cool, dip each one into the glaze coating only 1/2 of it (one end). The uncoated end can be used to handle the cookie. Place each one on a wire rack or a parchment lined cookie sheet to dry. If desired, melted chocolate can be used to dip the biscotti instead of using the icing glaze.

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